Litcius/Paper detail

Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato

Sigit Uji Marzuki, Yudi Pranoto, Tabkrich Khumsap, Loc Thai Nguyen

2020Journal of Food Science and Technology54 citationsDOIOpen Access PDF

Topics & Concepts

BlanchingMicrowaveThermal diffusivityChemistryDehydrationKineticsWater contentMaterials scienceMoistureWater activityVacuum dryingFreeze-dryingFood scienceComposite materialChromatographyGeotechnical engineeringBiochemistryEngineeringPhysicsQuantum mechanicsFood Drying and ModelingFreezing and Crystallization ProcessesMicroencapsulation and Drying Processes
Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato | Litcius